Start by taking a big pot of water and add the cloves and the cinnamon stick. Then place the turkey in the pot and bring to the boil.
While the turkey’s coming to the boil, deseed and de-vine the Oaxacan chillies. Toast them on a dry frying pan (try to keep your eyes away from the smoke), then cover in boiling water to soak for 30 minutes.
Melt some Lurpak® Slightly Salted butter in a pan and fry the dried spices, sugar and salt along with slices of plantain and almonds, before mixing them all together in a blender. Next, fry the onion and garlic until they’re soft and charred. Then add to the blender along with the red tomatoes, green tomatoes and raisins. Pass all the contents through a colander into a large pot on a low heat.
Blend the chillies and add them into the pot, too. Stir the contents together for a minute or two before adding the water from the turkey pot. Stir continuously while adding the dark chocolate a couple of pieces at a time.
When the mole has reached the right consistency (similar thickness to a béchamel sauce), add the pieces of turkey into the mole mixture to heat through.
Serve with plantain, plain white rice or corn tortillas.
*If you can’t find these chillies in your local supermarket, you may want to try your luck online or see if you can find a specialist Mexican retailer.